Eggplant GoulashAlissa Saenz Pressure Cooker Recipe
This rich and hearty Eggplant Goulash combines tender eggplants, sweet bell peppers, and creamy potatoes simmered in a smoky paprika sauce using a pressure cooker for a quick and flavorful one-pot meal perfect for cozy dinners.
Ingredients
Main ingredients
- 0.25 cup Olive oil for sautéeing
- 1 medium Eggplant cut into half to one inch chunks
- 1 large Red bell pepper roughly chopped
- 1 medium Onion diced
- 4 cloves Garlic minced
- 1 tablespoon All-purpose flour for thickening
- 2.5 cups Vegetable broth
- 1 teaspoon Sweet paprika
- 1 teaspoon Smoked paprika
- 1 teaspoon Caraway seed optional
- 1 leaf Bay leaf
- 3 medium Yukon gold potatoes diced half to one inch pieces
- 1 cup Canned diced tomatoes
- 2 tablespoon Soy sauce
- 2 teaspoon Organic granulated sugar
- to taste Salt and pepper
Instructions
Instructions
- Pour olive oil in your pan set on medium heat and warm it up slowly.
- Toss in the diced onion and cook until soft and translucent, about 5 minutes, stirring occasionally.
- Add minced garlic and cook for another minute until fragrant.
- Drop in eggplant chunks and red bell pepper pieces, stirring to coat. Cook together for 8 to 10 minutes until softening but still holding shape.
- Sprinkle all-purpose flour over the veggies and stir thoroughly.
- Pour in vegetable broth gradually while stirring to avoid lumps. Mix in sweet and smoked paprika, caraway seeds (optional), and bay leaf.
- Bring to a light simmer, cover with pot lid sealed tight, and pressure cook for 20 minutes.
- Release pressure using quick or slow release. Add diced potatoes and canned tomatoes, mix gently, then add soy sauce, sugar, and season with salt and pepper.
- Cover and simmer for about 15 minutes until potatoes are cooked through.
Notes
Serve warm with your favorite bread or over rice for a comforting meal. Store leftovers in an airtight container and refrigerate for 3 to 4 days or freeze for longer storage.